Praline-Pumpkin Cheesecake
We are pumpkin crazy these days. It is one of our favorite fall flavors and its ultra-smooth and rich texture harmonizes beautifully in a cheesecake. This luscious holiday-esque creation is made in a slow cooker. That’s right! You didn’t read that wrong. The slow, even temperature of the slow cooker does wonders for cheesecake – no cracking! Check out the French Lemon Cake as well. Both recipes are from Slow Cooker Desserts
Praline Pumpkin Cheesecake with Caramel Sauce
Excerpted from Slow Cooker Desserts
Move over, pumpkin pie! Autumn would not be complete with pumpkin desserts, and there can be no finer dessert than this: pumpkin cheesecake topped with a sweet pecan praline topping. It is also the perfect cheesecake to make for holiday gift-giving.
- Nonstick cooking spray
- ½ cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
- 2 tablespoons sugar
- 2 (8-ounce) packages cream cheese, at room temperature
- ½ cup sugar
- ¼ cup packed brown sugar
- ¾ cup pumpkin puree (see Tips)
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- ¼ cup packed brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
- ⅓ cup chopped pecans, toasted (see Tips)
- MAKE THE CRUST: Preheat the oven to 375°F. Spray the bottom of a 7-inch springform pan with nonstick spray. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar and stir to blend. Press the crumb mixture into the prepared pan, pressing it evenly over the bottom and about ½ inch up the sides. Bake in the oven for 5 to 7 minutes, or until the crust is set. Let cool on a wire rack.
- MAKE THE FILLING: In a large bowl using a hand mixer, beat together the cream cheese, sugar, and brown sugar on medium-high speed until light and fluffy. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Beat in the flour, cinnamon, and heavy cream. Pour the filling over the cooled crust.
- Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 2½ to 3 hours, or until the filling is set. Unplug the slow cooker; do not remove the cheesecake. Let the cheesecake cool in the covered slow cooker for 1 to 2 hours, then remove the cheesecake from the slow cooker and let cool completely on a wire rack.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- MAKE THE PRALINE TOPPING: Place the butter in a microwave-safe 1-cup glass bowl and microwave on high (100 percent) power for 30 to 40 seconds, or until melted. Stir in the brown sugar. Microwave on high for 30 seconds. Stir well. Microwave for 10 seconds more, or until the sugar has melted and the mixture is bubbling and hot. Stir in the heavy cream, blending well. Microwave on high for 10 seconds, or until the mixture is bubbling and hot. Stir until the sauce is smooth. Stir in the vanilla and pecans. Let the topping cool for about 5 minutes.
- Spoon the warm praline topping over the cheesecake.
- Have leftover canned pumpkin? Refrigerate the pumpkin in an airtight container for up to 1 week, or freeze for up to 3 months. When ready to use, thaw the pumpkin overnight in the refrigerator, then stir well and use as directed in the recipe.
- Toasting pecans intensifies their flavor. To toast pecans, spread them in a single layer on rimmed baking sheet. Bake at 350°F for 5 to7 minutes, or until lightly toasted, watching carefully to make sure the nuts do not burn.
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